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Blueberry Cream Pie

Blueberry Cream Pie

This creamy pie would be perfect with any berry, but I think blueberries go particularly well with the lemony filling. In a few weeks, I want to try it with peaches because, well… you know… peaches and cream! It’s quickly turning into an all-purpose, every occasion kind of pie and you don’t even have to turn on the oven!

This pie requires a little time to set up in the fridge, making it the perfect ‘make ahead’ dessert for barbecues and potlucks! You could mix the fruit into the filling, but it won’t keep as long that way. Since there is only two of us, I serve the fruit alongside our cream pies and we get to eat pie all week long!

For the crust, pulse the almonds and cinnamon until your desired texture is reached. I left mine with some crunchy bits in it, but you could process it longer. Next add the wet ingredients and pulse to make a sticky dough.

I find it really helpful to keep a bowl of water by my workspace to keep my hands moist while patting out the crust. That way, the crust doesn’t stick to you.

When zesting, I like to use a microplane because the zest is light and fluffy instead of chewy.

For the gelatin, first mix it with hot water and then add the lemon juice right away. If it turns solid before you’re ready to add the filling, set your bowl over hot water and stir it until the gelatin mixture becomes liquid again.

When you pour the filling into the crust it will seem thin, but don’t worry the gelatin sets up in the fridge after a couple of hours.

The almond crust is sticky like cookie dough with a hint of cinnamon. The filling is like clouds of lemon scented cream. (I’m getting a little carried away, but my husband did beg for this pie at breakfast this morning.) Between the almond and lemon flavors, it’s no wonder that this pie is good with any berry or stone fruit.

Tip 1 – For plant based kosher gelatins and gelatin alternatives, you can visit the link below for more information.

1 can coconut milk, chilled (Native Forest brand is good for this recipe)

4 cups blueberries for serving

Instructions

Place the almonds and cinnamon in a food processor and pulse until your desired texture is reached. I like to leave some bigger pieces for texture. Add the rest of the crust ingredients and pulse until a sticky dough forms. Pat the crust into a pie plate, (use water to keep your hands from sticking to the crust).

For the filling, mix the gelatin and water together. Stir to dissolve and immediately add the lemon juice. If the gelatin gets clumpy, place the mixture over hot water until it melts again. Pour the coconut milk into an electric mixer, add the honey and whip on high until peaks form, about 15 minutes. Add the gelatin mixture to the whipped cream. Pour the filling into the crust. The filling will seem thin, but don't worry it will set up in the refrigerator.

Chill for at least 4 hours until set, and serve with lots of berries!

Notes

Use Grade A maple syrup in place of honey for a completely Vegan version.

45 Comments on “Blueberry Cream Pie”

I have another recipe that uses a coconut crust that should work for you, it’s my Lemon Cream Strawberry Tart, and I’ll include a link below. I hope you enjoy the recipe, and be sure to let me know if you have anymore questions!

I don’t have any sugar free recipes, I use maple syrup, honey, and dates as my primary sweeteners. It should be fairly easy to substitute any artificial sweetener that you can have in any of my no bake desserts like this one. The crust would be crumbly and dry without the honey, but you can add a tablespoon of water at a time until it resembles a cookie dough like texture. I hope this helps, and be sure to let me know if you have anymore questions!

The coconut milk is unsweetened, I always use full fat unsweetened coconut milk in all my recipes. I hope you enjoy the recipe, and be sure to let me know how it goes, or if you have anymore questions!

It must have been a problem with your gelatin, either is was really old/bad quality or maybe it wasn’t properly dissolved? I’ve been using Great Lakes gelatin, and I’ve been really happy with the quality and reliable results, it’s a little pricier, but definitely worth it. Try getting another type of gelatin from what you’re using, and you can use less honey according to your taste. 🙂

Thank you for writing about you experience with regular gelatin, I’ve been using the Great Lakes brand (not vegan or plant based) lately and it’s been working great. I’m so glad you enjoyed the recipe despite using too much gelatin, the crust is super versatile and I hope you find lots of great uses for it this summer!

The recipe calls for 2 teaspoons gelatin dissolved in 2 tablespoons of water, and regular gelatin definitely works the same in the same amounts. I’ve also made this recipe with the Great Lakes gelatin brand and it came out great. I hope you enjoy the recipe, and be sure to let me know how it goes or if you have anymore questions!

I’m so glad you enjoyed it, and thank you for taking the time to comment because it really helps other people when they’re making the recipe! I’m trying to figure out a good way to add notes to my recipes about adjusting the amount of sweetener because everyone’s taste varies so much according to where they’re at along the giving up sugar journey!

It should be ok to put the lemon zest in the filling, but it would be best if it was grated on a microplane grater (which grates it really fine), a regular zester makes bigger pieces of chewy textured zest! Hope you enjoy the pie, and let me know if you have anymore questions! 🙂

Wow! This looks yummy! I was wondering, is there a substitute instead of using the “kosher plant-based gelatin”? What else could be replaced? I am trying to avoid anything with “Gelatin” in it. Thanks so much!

Hi Kari,
Just googled “Paleo Blueberry Cream Pie” and found this. Made the pie already and tastes WONDERFUL! I have probably spent an hour now, while eating my pie, looking at all of your other beautiful-can’t-wait-to-try recipes! The only problem I have found is that they take too long to load…I can’t wait to see them all!!! 🙂 Looking forward to trying many of them that I HAVE seen!
Thanks for sharing!

I’m so glad you enjoyed this recipe, and I’m really sorry if you experienced any difficulties with the site loading – we’ve had some real problems lately but hopefully they’ve been fixed with the latest updates! Be sure to let me know what you make next! 🙂

You could add them whole to the filling before pouring it into the crust to set up, but it might not keep as long in the fridge. You could also puree the blueberries in a blender and swirl them into the filling – you may need to increase the gelatin by 1/2 Teaspoon or so (just guessing)! I hope this works out for you, and I’m glad you posed this question because it’s sparked all kinds of swirled pie ideas in my head for next summer! 🙂 Let me know if you have anymore questions.

I’m not sure if that would work, almond milk is generally thinner than canned coconut milk, so it’s hard to say if the texture would be similar or bit softer due to the thinner consistency of the almond milk. If you do try it, let me know how it turns out! 🙂

I make all my own nut milks… do you think that homemade coconut milk would work the same? or require more gelatin maybe? When I make it, it’s not as think as the full-fat canned version… it’s more the consistency of the low-fat canned version (which is funny, since it’s not like I’m removing any fat from it!)

I think coconut cream is much thicker, so you might not need quite as much gelatin! I haven’t been able to get coconut cream here yet, but I’d like to try it because it seems like it might give you a richer dessert. Let me know if you try the substitution!

I’m not sure, but we’ll try to get to the bottom of this! I’ve discovered that coconut milk can be kind of finicky sometimes, both Native Forest and the Thai Kitchen brand are the best when you’re whipping the entire can of coconut milk (refer to my Homemade Coconut Whipped Cream post for a full rundown). If your coconut milk doesn’t have any thickeners in it, it won’t whip. In that case, you’ll need 2 cans of refrigerated coconut milk and you’ll have to scoop the separated coconut cream from off the top (there’s more detailed instructions in the whipped cream post for the 2 different types of coconut milk). Also, even after the coconut cream is whipped, when you put the gelatin mixture in it thins out a bit, but it thickens up again when the gelatin sets in the refrigerator. Sorry that your first couple of tries didn’t work out – I hope this helps, if not, be sure to write back with anymore questions. I’m going to add a link into this Blueberry Cream Pie recipe for more information on whipping coconut milk for anyone else who might run into problems! Hope it works out this time. 🙂

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Hi everyone! My name is Kari. I'm enjoying country living here in the Flathead Valley, Montana. I love to create mostly healthy recipes, and occasionaly a chocolatey indulgence. I hope you find something inspirational; let me know what you think.
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